One of the most common methods currently used to lower dough temperature is to add ice directly into the mixer. However, there are limits to this strategy, as the operator must calculate the amount of ice to add, based on the temperatures measured, and the reduced amount of water to add to the dough once the ice has melted. Moreover, due to the low water percentage of the dough during the initial phase, prior to the addition of ice, the dough is especially dry and may even cause premature wear of the mixer and excessive stress on mechanical parts. Another method used for dough cooling is to inject liquid nitrogen and carbon dioxide. With this high-cost method, when the liquid nitrogen and carbon dioxide make contact with the dough, it causes a modification in the organic properties of the raw materials and the death of yeasts, as well as uneven cooling, as the surface of the dough is mostly isolated during the cooling. Moreover, as this method fails to account for a number of affecting factors such as flour temperature at the silo outlet, the exposure of dough to liquid nitrogen and carbon dioxide does not ensure any feedback by the operator. Some manufacturers prefer to use laminar cool air flows during flour mixing. However, this is not a very effective method due to the low heat of the air and the risk of altering moisture. Another option is to cool by screw heat exchangers. Despite being the ideal solution for flour transfer, the screw is not very effective for mixing with cooling systems. This results in increased plant and operating costs, due to the difficult cleaning and maintenance of the cumbersome heat exchangers. Our system utilizes a closed loop glycol heat exchange for consistent flour temperature and low operating costs.